Instant Pot Taco Meat

I know everyone has been on the Instant Pot train for a long time! But, I just hopped on that train and after making instant pot taco meat, I am hooked! I have to admit, I brought my Instant Pot last year on Black Friday. But, I did not even open the box until a few days ago. Don’t judge me. I think for me, it was just habit of using my slow cooker and I was skeptical of the “Instant Pot hype”. But, I am here to tell you it definitely lives up to the hype!

Now because I live for all things tacos, why not put the instant pot to the test by making taco meat? Everyone has a different way of making taco beef and I am no different. My recipe has some hidden veggies in there and is packed with rich spices and flavors that come together perfectly.

In my opinion, the biggest appeal of the Instant Pot is it doesn’t just cook your food incredibly fast. But, it also has the ability to tie together all those rich and complex flavors you usually achieve when braising in more than half the time. For me, that is something that excites me about this tool. You are able to get dinner on the table without compromising any flavor or complexity to a dish.

So, should you get an Instant Pot? Honestly, I think it’s a necessary tool in most kitchens. You get the benefits of a regular pressure cooker but you also get a lot of added benefits that allows you to make almost anything in the Instant Pot. With each Instant Pot, you can choose from 10-16 smart programs. These already programmed functions allow you to make your favorite dishes by simply pressing a button. And the manual function allows you to be creative and play with different cooking times and textures. If you are an avid cook, you are going to love that manual button. So do you need one? The answer is YES.



If you want to keep things Whole30, I recommend serving your taco meat over a salad or inside of lettuce cups with avocado slices and lots of cilantro. If you are not doing a Whole30, I recommend getting your hands on all the Paleo-friendly tortillas by Siete Foods. You will not believe they are gluten-free and grain free. And, if you are done with your Whole30, they are the perfect addition to your food freedom menu.

Check out more instant pot recipes HERE.

Let’s get cooking

Let’s get cooking

Instant Pot Taco Meat

Taco meat packed with rich flavors and spices. Serve inside taco shells or over a loaded taco salad.
Taco meat packed with rich flavors and spices. Serve inside taco shells or over a loaded taco salad.
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Yields:6 Serves


  • 1
    tbsp. ghee
  • 1
    lb. grass fed ground beef
  • Salt and pepper
  • 1
    red bell pepper, diced
  • 1
    jalapeño pepper, diced
  • 1
    large onion, diced
  • 2
    garlic cloves, finely minced
  • 1
    tsp. smoked paprika
  • ½ tsp Crushed red pepper flakes
  • 1
    tsp. chili powder
  • ¼ tsp. ground cumin
  • ½ tsp. ground coriander
  • 1
    tbsp. coconut aminos
  • 1
    cup canned crushed tomatoes

  • 12
    grain-free cassava tortillas
  • 1
    avocado, sliced
  • freshly chopped cilantro leaves
  • 1
    Jalapeño, sliced
  • 1/4
    cup sour cream


  1. Start by heating your Instant Pot: select Sauté, click on the Adjust button, select More to select the Sauté More option (which translates to medium-high heat) then wait for the instant pot to read HOT.
  2. Now, add the ghee to the pot and let it melt. Stir in ground beef and sauté (stirring continuously) for about 5 minutes. Add the peppers, onions, and garlic to the instant pot, season with a couple pinches of salt and pepper and continue to sauté for another 5 minutes until the vegetables are tender. Now, turn the instant pot off and stir in paprika, pepper flakes, chili powder, cumin, and coriander. Then, add in coconut aminos and crushed tomatoes and stir to deglaze the bottom of the pan.
  3. Now, Attach the lid to the instant pot, close the steam valve and select MANUAL for 10 minutes. When the time is up, Open the steam valve and let the pressure out. Remove the lid, taste the taco meat and season with more salt and pepper to taste.
  4. Serve inside of tortillas, lettuce cups or over a salad with freshly chopped cilantro leaves, jalapeño slices, avocado slices and fresh lime juice.

Nutrition Facts

Serves 6
Be the first to write a review

What do you think of this recipe?

Delicious! So easy to make and the flavors were perfect, this will definitely be my rotation when I want to make a mexican meal.

Hi Charlotte,
Just found your insta and everything looks so yummy! I was just wondering my insta pot does not have a meat/stew selection just high/low. So which would I select for the taco meat?
Thanks Kathleen

Hi Kathleen! On your pot does the “HI” mean pressure cook and the “LOW” is slow cook? Are those the only two options on it?

Sounds yummy….if you did this in a slow cooker, how would that read? Would,love to try it!

Hi Liza! I would recommend browning the beef, and adding the veggies (peppers, onions, and garlic) in with the beef and sautéing until the veggies are tender. Then, add the ground beef and veggies to the slow cooker, and add the rest of the ingredients to the slow cooker. Cover and cook on low for ~2 hours (stirring occasionally). Please let me know how it turns out and I can add the instructions to the recipe. Hope this helps

Hi!! I just made this in my Ninja crockpot. After 2 hours on low it’s still pretty “soupy” like. The photos you’ve posted look thicker. I cooked it an additional hour but it’s still a bit runny. I’d maybe recommend 4-6 hours on low. The Ninja generally cooks everything slightly faster than most crockpots. I hope this helps!!

Thank you, Lori! That is wonderful feedback! Very helpful! Thank you for sharing.

No problem!! Have a wonderful day!